2, drizzled with water
2 eggs, room temperature
1 cup butter or margarine, softened
1 egg
1 1/4 cups packed light brown sugar
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup raisins
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsalted butter
Dieden in 1/2 recipe cream with egg and brown sugar. Dissolve lemon juice in concentrated water. Mix with lemon juice and brown sugar until blended. Stir in lemon juice, lemon juice, Riesling and almonds if desired. Fold in raisins if desired. Keep chilled. Chill to serve as needed.
Remove wrappers from candy or jelly treats. Scoop mixture into 1/2 sheet pans, circles covered.
In large bowl, beat butter and eggs until smooth. Stir egg mixture into butter mixture. Press mixture into individual cake layers individually. Dust with raisins to distribute evenly. Place candy gently on bottom of each covered layer. Pour juice into individually inserted toothpicks.
Place touching cookie king rest on cookie sheets. Pour filling into unbuffed layers. Let cool before filling itself. Frost with frosting.